Gluten-Free Collard Green Wraps (Plus a Few Other Options)

The longer I’ve been gluten free, the more I realize the thing I miss most about sandwiches is the stuff that goes between the bread. I was reminded of this when I had a great tuna wrap, using a collard green, at Real Food Daily. The mix of tuna salad and veggies made my mouth and stomach very happy.

And the timing was perfect because I’d purchased collard greens just that week to make wraps for my lunch. Collards are great for wraps because they are large, flexible, and sturdy enough to wrap around a good amount of food. They’re also low carb, something my household is very conscious of these days. Continue reading “Gluten-Free Collard Green Wraps (Plus a Few Other Options)”

Greens with Baked Eggs

I do love my greens, and I love this dish. It can be spicy, warm, tangy, or even creamy. Use lots of greens to make this a full mean for Meatless Monday, or reduce the amounts for a side dish.

While I’ve noted that you can use any type of greens you wish, I find I get the most satisfaction from spinach and chard. They are “wetter”, meaning you don’t need to add a lot of extra liquid while cooking down the greens. Kale and collard greens will need more liquid to braise until suitably tender.

Note: once you’ve made this dish once, you will crave it all the time!